Description
Delicious and moist pumpkin muffins infused with warm spices like cinnamon, nutmeg, cloves, and ginger. Perfect for fall mornings or anytime you crave a flavorful treat, these muffins are easy to make and packed with the cozy essence of pumpkin.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare a 12-count muffin pan by lining it with muffin liners or spraying with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until fully combined and evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and thoroughly incorporated.
- Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure the muffins remain tender and moist.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when ready.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Ensure oven is fully preheated to 350°F (177°C) for even baking.
- Fresh spices will add more flavor, but ground spices from your spice rack work perfectly fine.
- Muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- They can also be frozen for up to 3 months; thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
